6. SONUÇ VE ÖNERİLER
6.2. Öneriler
1. Sumak ekstraktlarının kimyasal kompozisyonlarının belirlenerek, test mikroorganizmaları üzerindeki etken madde gruplarının tespit edilmesi gerekmektedir. Ayrıca söz konusu maddelerin saflaştırılarak tek başına veya kombinasyonlarının mikroorganizmalar üzerindeki etkilerinin belirlenmesi yönünde çalışmalar ihtiyaç vardır. Bununla birlikte geleceğe dair araştırmalarda, etken maddelerin engelleyici etki mekanizmalarının belirlenmesi ve hücre boyutunda meydana gelen etkileşimlerin açığa çıkarılması yönünde incelemelere de yer verilmesi son derece önemlidir.
2. Ekstraktlardan elde edilebilecek aktif biyolojik bileşiklerin, antimikrobiyel etkilerinin sentetik koruyucu ve antibiyotiklerin etkileri ile karşılaştırılmasının uygun olacağı düşünülmektedir.
3. Farklı çözücüler kullanılarak elde edilen oleorezinlerin toksidite testlerinin yapılması ve gıdalarda kullanım uygunluğunun araştırılması yararlı olacaktır. Aynı zamanda gıdaya katıldığında, ürün tüketilebilirliğinin de dikkate alınması gerekmektedir.
4. Ekstraksiyonda uygulanan çözücü, yöntem ve süresinin antimikrobiyel aktiviteyi doğrudan etkilemesi nedeniyle, soxhelet yöntemi dışındaki perkolasyon, maserasyon gibi metod ve süreleri ile test mikroorganizmaları üzerindeki etkilerinin de incelenmesinin yaralı olacağı düşünülmektedir.
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